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1
Slice the bread about 3/4 inch thick.
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2
If the bread is not stale, toast it lightly.
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3
Cut 1 of the garlic cloves in half and rub each slice of bread with the cut side of the garlic.
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4
Then cut the bread into 1-inch dice, place in a bowl and toss with 1 cup of the milk.
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5
Refrigerate for 1 hour, tossing every once in a while.
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6
Mince the remaining garlic and set aside.
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7
While the bread is soaking, place the grated squash in a colander and salt generously.
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8
Toss and let sit in the colander in the sink for 15 minutes, then squeeze out water.
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9
Preheat the oven to 350 degrees.
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10
Oil a 2-quart baking dish or a 10-inch ceramic tart pan.
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11
Heat the olive oil over medium heat in a large, heavy skillet and add the onion.
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12
Cook, stirring often, until it begins to soften, about 3 minutes, and add a generous pinch of salt, the garlic and grated squash.
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13
Stir together until the garlic is fragrant and the squash limp, about 2 minutes.
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14
Stir in the chopped mint or dill and the parsley, and remove from the heat.
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15
Season to taste with salt and pepper.
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16
Remove the bowl with the soaked bread from the refrigerator.
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17
Using your hands, a whisk or an immersion blender, mash or beat the soaked bread so that the mixture turns to mush.
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18
Add the squash mixture and the feta to the bowl and stir together.
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19
Scrape into the oiled baking dish.
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20
Top with the grated Parmesan.
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21
Break the eggs into the bowl and beat with the remaining milk, salt to taste (about 1/2 teaspoon) and freshly ground pepper.
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22
Pour over the bread mixture and place the dish in the oven.
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23
Bake 50 to 60 minutes, until the mixture is puffed, golden brown on the top and set.
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24
Remove from the heat and allow to cool for 10 minutes or longer before serving.
